NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Season the chicken breast pieces with sea salt and black pepper, then sear in the skillet until golden brown and cooked through.

• 6

  Remove the chicken from the skillet and set aside on a plate.

• 7

  In the same skillet, sauté the diced yellow onion and minced garlic until they are translucent and aromatic.

• 8

  Stir in the tomato puree, dried thyme, and dried oregano, allowing the sauce to simmer for 5 minutes.

• 9

  Fold the roasted vegetables and seared chicken back into the skillet, stirring gently to combine and heat through.

• 10

  Garnish the dish with fresh torn basil and serve immediately while hot.